Photo of Polenta with Mushroom Ragout by WW

Polenta with Mushroom Ragout

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This stylish vegetarian dish is comforting, tasty and filling - perfect for relaxed entertaining.

Ingredients

Vegetable stock cube(s)

1 cube(s), vegetable, or 3 tsp vegetable stock powder

Polenta, Dry

150 g, coarse

Sage, Dried

1 tablespoons, level, or fresh, chopped

Rosemary, Fresh

4 sprig(s), chopped

Mushrooms

600 g, mixed, (oyster, shitake, button, chestnut, girolles, etc)

Medium Sherry

4 tablespoons

Half Fat Crème Frâiche

4 tablespoons, level

Salt

1 pinch, and freshly ground black pepper

Sage, Dried

1 tablespoons, level, or fresh sage leaves to garnish

Instructions

  1. In a large saucepan, bring 1.2 litres (2 pints) of water up to the boil. Add 2 tsp vegetable stock powder, or break in most of the stock cube, and allow it to dissolve. Sprinkle in the polenta, stirring constantly with a whisk or wooden spoon.
  2. Add the chopped herbs, then lower the heat and cook the polenta, stirring, until it becomes very thick, adding extra water if needed. This will take about 5 minutes.
  3. Meanwhile, put the mushrooms into a large frying pan or wok with the Marsala or sherry. Dissolve the remaining stock powder or cube in 100ml hot water and add it to the mushrooms. Heat and simmer for 5-6 minutes, stirring occasionally, until the mushrooms are cooked.
  4. Stir the crème fraiche into the mushrooms and season with salt and pepper. Serve with the polenta, garnished with sage leaves.

Notes

Use white or red wine instead of the Marsala or sherry.